The best local producers Camargue

On 12 hectares, Lydie and Jean-Charles Laroche cultivate olive art and produce their oil thanks to a mixture of centuries-old olive trees inherited from previous generations and young shoots planted twenty years ago. Since 2008, the couple has acquired a press and is carrying out the press itself, reducing the time between harvest and pressing to a maximum. By marrying picholine, lucca and arbequine, their oil, ranging from green to ripe fruity, develops notes of almonds, flower of genêt and d, while having a low ardence.

In the salt marshes of Aigues-Mortes, ten salt workers perpetuate a tradition handed down from generation to generation, managing the movement of the water according to the weather. It is in summer, when the wind stops blowing, that millions of salt crystals form on the surface of the water. The salt workers then come to harvest the Fleur de Sel de Camargue manually. You can visit the salt pans on foot, by bicycle or by train and even participate in the harvesting of the Fleur de Sel. To take some home with you, find the salts produced on site in the dedicated store.

Since 1998, Carole and Fabien Jeanjean have been committed to producing organic quality oil and tapenades. Their flagship product is Nîmes PDO olive oil, but they also produce oils from aglandau and bouteillan, as well as some highly original aromatic oils: try the thyme and garlic oil, and the cep and basil oil! Our expertise has been rewarded with three medals at the 2018 Concours Général Agricole de Paris for our Marcel, Hugo and Les Capitelles cuvées.

At Mas des Bouviers, Loïc Lossois is a producer and miller. for 3 months of the year, nearly 1,700 suppliers entrust him with the crushing of their olive harvest. The old-fashioned plantations, with picholine, stand side by side with plots of foreign varieties grown at high density. This "lover of bouteillan", one of the estate's other varieties, produces 3 types of oil each season. Training in pruning and maintenance is provided.

Ferrigno is the only fish cannery in the Mediterranean. Guided tours are organized from July to August by the tourist office, upon reservation. The company's know-how has been passed down through three generations, and their preserves are guaranteed to be deep-fried-free. A full range of ready-made dishes is sold in delicatessens, supermarkets and at Lou Ferrignade. You'll find canned sardines, tuna, anchovies, mussels, bisque, bouillabaisse, tuna stew... A true discovery of industrial heritage.